Lebanese Moussaka (Maghmour)

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1. 1Step 1: Cut the eggplants into 2cm rounds or lengthways. Brush with regular olive oil and griddle until mostly done, set aside.
2. 2Step 2: Add a good drizzle of olive oil (2-3 tablespoons) and sauté the onions on medium heat until golden.
3. 3Step 3: Lower the heat and add the garlic, sauté for another 5 minutes on low.
4. 4Step 4: Add the tomatoes, tomato concentrate, chickpeas and 7 spice and boiling water. Bring to the boil and then reduce the heat to a simmer for 15 minutes.
5. 5Step 5: Add the eggplants and salt and simmer for another 20-30 minutes until the eggplants are well done.
6. 6Step 6: Taste the sauce and adjust the salt if necessary, serve with warm pitta bread.